Stir Fry Chicken

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Stir Fry Chicken

This recipe just came about by wanting a variety of fresh vegetables.  You can really have fun with this recipe.  One of my children does not like mushrooms, so when he is eating I leave them out.  I have also put in red cabbage which is a nice touch.  You can throw in some fresh string beans or any vegetable of your choice.  Use your imagination and go crazy.  You will be thrilled with the result.
You will be eating healthy and enjoying every bite.  Instead of white rice serve it over brown rice and keep on that healthy track.

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Ingredients 

•  8 chicken tenders or 4 chicken breasts (boneless)
•  2 tsp adobe goya
•  2 tsp season salt
•  2 tsp pepper
•  2 tsp salt
• 2 cloves of garlic, chopped
•  2 yellow squash, sliced
•  2 zucchini, sliced
•  1 purple onion sliced
•  1 shallot, diced
•  2 green peppers julienne
•  2 red peppers julienne
•  2 orange peppers julienne
•  4 cups of broccoli
•  ¼ cup of soy sauce
•  3 tbsp extra virgin olive oil
•  1 tbsp oregano
•  1 tbsp parsley
•  1 tsp basil
• 1 tsp red pepper flakes (optional)

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Chicken breast after browning with fond.

Vegatables added to wok.

Chicken and vegetables added.

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Directions

1. Mix together the adobe, seasoned salt, salt and pepper
2. Generously season the breasts, there will be enough left over to season your vegetables. Heat up your frying pan or wok.  On medium heat put 1 tbls. of olive oil, when it is hot place the garlic and cook about 20 seconds until fragrant, add breasts in the wok. Let them cook about four minutes on each side, browning them slightly.  
3. Put a pan of water to boil and add some salt. When it boils throw in the broccoli for 1 minute blanching it. Remove and place in a bowl of ice covered with water for 20 seconds and remove.
4. Remove breasts from skillet along with the drippings (fond) of chicken in the bottom and put in two tbls of olive oil and all of your vegetables except the broccoli. Season with the rest of your season mixture.  While the vegetables are cooking, slice up your breast length wise making strips.
5. Cook the vegetables on low heat, stirring occasionally, about 10 minutes or until the vegetables are tender to your liking.  
6. Add the red pepper flakes and stir,  add your broccoli and soy sauce along with the chicken breasts. Cook another 5 minutes to finish off the breasts.   Serve over rice.

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